Selected for its Far East and Latin fusion, the Asian BBQ Pork Belly Nachos employ the centuries old method of Shanghainese Red Braising, an ancient technique using soy rock sugar and spices to slow cook the pork belly for five to six hours for a reddish brown glaze. The pork belly is then placed on thin, crisp tortillas and topped with scallions, sesame seeds, cilantro, radish, and sweet chili BBQ sauce.

“This is a dish that took us three months to perfect,” said Director of Culinary & Beverage Operations and dish creator, Matt McMillin. “We did multiple tastings and testing at nine different locations until we got it just right. It got rave reviews from guests right away and all that hard work paid off—we can now call it the country’s Menu Trendsetter!”

On the Cooper’s Hawk menu, the Asian BBQ Pork Belly Nachos ($8.99) have been paired with a Cabernet Zinfandel blend for its ideal wine match.

About Cooper’s Hawk Winery & Restaurants

An eclectic combination of winery, restaurants, and retail stores, Cooper’s Hawk is the brain-child of entrepreneur, Tim McEnery, who opened the first winery and restaurant in 2005. Operations have since expanded to eleven locations, with Tampa, Florida slated as their twelfth this March. The uniquely modern yet casual dining experience coupled with an exclusive and active wine club has led to revenues over $71 million for 2012.

Cooper’s Hawk has earned over 200 wine awards in seven years and was named a 2013 “Breakout Brand” and “Hot Concept 2010” Winner by Nations Restaurant News. To learn more about Cooper’s Hawk Winery and Restaurants, visit www.chwinery.com.